Canning Tomato Puree

INGREDIENTS

INSTRUCTIONS

You'll need all the basic equipment for boiling water bath canning,
plus a sieve or food mill and large preserving kettle. Use 1/2 pint  or
1 pint jars only. The quantity of canned tomato puree will vary
greatly, depending on how long you simmer the tomatoes.  Select fresh,
firm, red ripe, perfect tomatoes. Organize and prepare  equipment and
work area. Dip tomatoes into boiling water for 1 or 2  minutes to
loosen the skins. Then dip them in cold water. Slip off  skins and cut
out cores. Cut tomatoes into chunks and place in a  large preserving
kettle. Cover and cook over low heat until the  tomatoes are soft.
Uncover and simmer over medium heat, stirring  frequently, until very,
very soft. Press through a sieve or food  mill, then return to kettle
and simmer until the mixture is the  thickness of catsup, stirring
frequently. Pour or ladle into hot 1/2  pint or pint jars to within 1/4
inch of the tops. Add 1/2 teaspoon  each of sugar and salt per pint, if
desired. Wipe tops and threads of  jars with a damp clean cloth. Put on
lids and screw bands as  manufacturer directs. Process in a boiling
water bath for 30 minutes  for 1/2 pints and pints. Follow basic steps
for boiling water bath  canning, 10 through 19.  Source: Vegetable
Gardening Encyclopedia Typos by Dorothy Flatman 1995  Posted to
MM-Recipes Digest  by <maintech@ne.infi.net> on Sep 05, 99

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